Quoted message said:I have an abundance of bell peppers this year. Does anyone have any good
recipes for peppers?
This is one of my family's favourite soups. -nuke
Roasted Red Pepper and Tomato Soup
4 medium or large sweet red bell peppers 6 cup chopped tomatoes (two 28 oz./796 ml. cans, undrained)
2 Tbsp powdered vegetable stock base (e.g. Knorr) 1 tsp chopped fresh basil 2 Tbsp sugar salt to
taste pepper to taste
1/2 cup 35% cream 4 Tbsp butter sprigs of fresh basil or parsley for garnish
Grill the peppers, turning frequently, until well-blackened all over. Place in a bowl, cover tightly
and let them cool until you can handle them. Peel off the skin. Gently scrape off any remaining
black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will
flush away much of the flavour. Puree tomatoes in a blender or food processor. Strain out seeds and
pour into saucepan. Puree peppers and add to tomatoes. [Adjust the degree of pureeing, depending on
how lumpy you like the soup]. Bring to a boil, then simmer uncovered for about 25 minutes. Add
vegetable stock base, basil, sugar, salt & pepper. Stir in cream. Simmer uncovered for 15 - 20
minutes. Remove from heat. Set pan in ice water and gradually whisk in butter. Cool, cover and
refrigerate overnight. Next day, heat gently, garnish with basil or parsley and serve. [That's the
way a cookbook would say to do it - if you're in a hurry, just dump the butter into the hot soup,
whisk to dissolve, and serve.]
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗